This Vegan Caesar Salad with Roasted Chickpea Croutons is a real crowd pleaser and the recipe can easily be doubled if you are feeding a larger crowd. It goes particularly well as a side dish at a BBQ.
4 heads of little gem lettuce
1 small bunch of young kale – stripped from the stems
Small bunch of chives finely chopped
For the croutons –
1 can of chickpeas – drained
1 teaspoon olive oil
½ teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon smoked paprika
For the ‘parmesan cheese’ –
100 grams raw cashews
2 tablespoons nutritional yeast
¼ teaspoon garlic powder
For the dressing –
½ cup vegan mayonnaise
1 tablespoons nutritional yeast
1 clove of garlic crushed
½ tablespoon vegan Worcestershire sauce
½ tablespoon Dijon mustard
1 tablespoon capers
A squeeze of lemon juice
Sea salt and black pepper
Serves: SERVES 4-6
Blend the dressing ingredients except the lemon juice in a high-speed blender until smooth. Taste and add the lemon juice and season with salt and pepper to taste.
In a food processor, blend the ‘parmesan cheese’ ingredients until you have a fine meal consistency.
To make the chickpea croutons pre-heat your oven to 200°C. Mix all the ingredients together and tip onto a parchment lined baking sheet. Roast for 20 minutes, giving them a shake half way through. They will crisp up as they cool. Set aside.
Chop the lettuce into 5cm pieces and shred the kale finely. Place in a large serving bowl and toss with the dressing and ‘parmesan cheese’ until everything is well coated. Scatter over the chickpeas and chives.
Recipes from Healthy Chef and Model Karen Koramshai karenkoramshai.com